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Stuffed Mackerel Recipe
|Tomatoes||2 , skinned and chopped|
|Lemon juice||20 Milliliter|
|Cooking apple||1 Medium, peeled cored and chopped|
|Sliced bread||2 , crumbled|
|Chopped parsley||10 Milliliter|
Serving size: Complete recipe
Calories 7644 Calories from Fat 4533
% Daily Value*
Total Fat 503 g773.3%
Saturated Fat 117.8 g589.1%
Trans Fat 0 g
Cholesterol 2519.6 mg
Sodium 3948.1 mg164.5%
Total Carbohydrates 57 g19.1%
Dietary Fiber 8.2 g33%
Sugars 22.7 g
Protein 677 g1354%
Vitamin A 179.7% Vitamin C 124.8%
Calcium 52% Iron 342.4%
*Based on a 2000 Calorie diet
Remove the heads and fins but don't cut off the tails.
Place the mackerel, skin side down on a board.
Season and sprinkle with lemon juice.
Mix all the remaining ingredients together to form the stuffing.
Divide the stuffing between the mackerel and roll up from head to tail.
Secure with a wooden cocktail stick or length of cotton.
Butter two strips of aluminum foil and stand the fish on the strips, tail uppermost.
Lower into the buttered Slo cooker and cook for the recommended time.